Ho Ho Queso!

Happy New Year!  I don't know about you, but I ate my way through November and December.  It really starts with Halloween for me...sneaking a tiny candy bar here and there...then it rolls into Thanksgiving, then Thanksgiving leftovers, then it's time to bake Christmas cookies...after Christmas cookies, comes Christmas food, and this is where my real problem becomes a problem.  I can walk on by cookies and sweets most times, but I cannot walk by cheese and more savory bites quite so happily.  This recipe I am about to share with you is not necessarily made with fancy cheese, as a matter of fact not one fancy cheese, but I have always had it around Christmas (my mom used to make it!) and every year I crave it.  I then eat more than my fair share....and probably more than every one else's fair share too.  Shameful.
I am pretty sure you have had this at one of our Christmas parties.  It's one of those crowd-pleasing-crock pot recipes.  And chances are, someone will say, "Oh, so and so makes one like this."  But they'll probably think to themselves this one is better.  :)

Ho Ho Queso (Yo)

Ingredients:
1 roll of Bob Evans Zesty Sausage
1 jar of good salsa (I use medium heat)
8 oz pepper jack cheese, grated
16 oz Mexican Velveeta (told ya - not fancy cheese!)
1 can cream of chicken soup (my mom used to use cream of mushroom - up to you)

Directions:
I like to get the crock pot out and get it turned on high.  Then I add the salsa and soup and stir together.  Then I start to brown and crumble the sausage.  Meanwhile, I grate the pepper jack cheese and cube (small cubes) the Velveeta.  Add the cheeses to the pot and stir together with warm salsa/soup.  After the sausage is cooked through and crumbled, I add it directly in the pot.  I let it sit for a few before stirring - this helps melt the cheese a little quicker.  Then stir it together and let it all melt together and get yummy.  When everything has melted down, turn the heat to low or off completely.

Serve with tortilla chips.
Enjoy yo!